You like brownies right? What about cake? Imagine those two things being combined into one fabulous dessert. Now, take that imagery and add 10 times more YUM… Now you have the brownie cake recipe, from Nancy Sorriano, that was featured in the fall 2011 issue of Where Women Cook.
Nancy Sorriano
Brownie Cake Recipe
Summary: This brownie cake recipe is chewy, chocolatey perfection. There won’t be a crumb left.
Ingredients
- 1 cup soft butter
- 2 1/2 cups sugar
- 2 tsp. vanilla extract
- 3 eggs
- 1 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 1 cup good cocoa powder
- 1 cup semisweet chocolate chips
- 1/2 cup strong coffee, warm
- Confectioner’s sugar for dusting the cake
- Fresh whipped cream
Instructions
- Preheat the oven to 350 degrees. Lightly butter an 8-inch round pan. Add a small amount of flour to dust the buttered pan.
- Combine the soft butter, sugar, and vanilla in a large bowl. Bean in the eggs, one at a time. Blend thoroughly.
- Sift together in a separate bowl the flour, cocoa, and salt. (I often use a whisk to sift my dry ingredients.)
- Combine the dry ingredients and coffee with the butter mixture. Gradually add in the flour, mix well, then add some of the coffee, mix well. Continue to add this way until all ingredients are added. Stir in the chocolate chips, mix well.
- Spread evenly into the 8-inch round pan. Bake in the preheated over for 30-35 minutes, depending on the heat of your oven (a toothpick should come out clean, unless it goes through one of the the chocolate chips). Remove from the oven, and cool the pan before removing the cake.
- When the cake is completely cooled, place on the serving dish or cake plate. Take a large teaspoon of confectioner’s sugar and place in a tea strainer. Tap the edge of the strainer as you move around the cake. Start with the outer edges, and let the sugar fall a bit onto the sides of the cake. Then cover the center. This can also be done with a sugar shaker. Serve with a dollop of fresh whipped cream.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 8
i haven’t gotten far enough to taste the cake, but the batter does taste good. however, this is a mess. first, unless cake pans have increased leaps and bounds in size in the last 10 years, an 8 inch cake pan is way too small for this. it filled my cake pan up to the top. i figured since it was a brownie/cake combination that perhaps it wouldn’t rise very much, similar to brownies. WRONG. the cake mix has been spilling over all into my oven. also since there is too much cake for the pan it has been in the oven for 20 extra minutes and it is still not even closed to cooked in the middle and the edges are starting to burn. perhaps i should have just gotten rid of the batter once i realized it didn’t even fit into the pan. hopefully if this cake ever cooks it will taste okay.
I agree with the previous comment. 8 inch round pan is too small for the amount. The brownie “overflowed” the cake pan and it wouldn’t cook because there was too much batter.